Preheat Oven to 350
Ingredients:
5 egg yolks
1/4 cup cornstarch
3 cups half-and-half
1 and 3/4 cups sugar
2 teaspoon vanilla
1 and 1/2 cups crushed vanilla wafers
1/4 cup melted butter
3 bananas
1 and 1/2 cups heavy cream
3 tablespoons powdered sugar
Filling:
Fill a large bowl halfway with ice
Add water to just cover the top of ice and set bowl aside
Whisk together in medium bowl
5 egg yolks
1/4 cup cornstarch
1 cup half-and-half
Bring to a boil in a saucepan
2 cups half-and-half
1 and 3/4 cups sugar
Slowly whisk 1/2 cup of hot half-and-half into egg yolk mixture
Stir the egg yolk mixture into the hot half-and-half in saucepan
Heat on medium-high until mixture comes to a boil and cook for 1 minute or until thickened while stirring occasionally
Add the 2 tsp of vanilla and whisk until smooth
Strain the custard through a fine meshed sieve into a medium bowl
Place custard bowl into ice water and stir occasionally until cool, then refrigerate until thoroughly chilled
Prepare the Crust:
Place in a 9 inch pie pan
1 and 1/2 cups crushed vanilla wafers
1/4 cup melted butter
Mix together until all vanilla wafers are moistened
Firmly press the mixture to cover the bottoms and sides of pie pan
Bake at 350 for 20 minutes or until golden brown
Once baked set aside to cool to room temperature
To Prepare the Pie:
Slice the 3 bananas into 1/4 inch rounds
Arrange half the bananas in an even layer in the bottom of the crust
Spoon half of the cooled custard on top of bananas and spread smooth
Place remaining bananas on top of custard in an even layer
Top with the remaining custard in a smooth layer
To Prepare the Topping:
Whip the 1 and 1/2 cups heavy cream for a minute with an electric mixer
Add the 3 tablespoons of powdered sugar and whip on medium-high speed for 2-3 minutes
Spoon the whipped cream over the custard and refrigerate until ready to serve
